Ingredients
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100g Cashews
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250ml Water
Directions
Cashew Paste, the gluten-free, dairy-free and vegan alternative to cooking cream
It quickly adds a creamy texture to a variety of dishes. Perfect for people who are looking to reduce their dairy intake. Simply exchange cream with cashew paste and you will have a great recipe that is dairy free and tastes just as good.
Use it in so many ways, simply add less or more water for a whipped cream consistency right through to cashew milk
Steps
1
Done
|
Place the cashews in a bowl and cover with water for 30-45 minutes |
2
Done
|
Drain the cashews but keep some of the water to add back to the paste if required after blending |
3
Done
|
put the drained cashews into a dish suitable for blending and add just enough water to cover them by about 1 cm. |
4
Done
|
Blend the cashews for about 20 seconds to create a paste adding back some of the drained liquid 1 tablespoon at a time (or water if you've thrown it) until you get a paste the consistency of yoghurt |
5
Done
|
Store in the fridge for 3-5 days or freeze in 2 tablespoon portions for use at a later date |